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Contact: (336) 334-4822, ext. 50114
The Culinary Arts curriculum provides specific training required to prepare students to assume positions as trained culinary professionals in a variety of food service settings including full service restaurants, hotels, resorts, clubs, catering operations, contract food service and health care facilities.
Students will be provided theoretical knowledge/practical applications that provide critical competencies to meet industry demands, including environmental stewardship, operational efficiencies and professionalism. Courses include sanitation/safety, baking, garde manger, culinary fundamentals/production skills, nutrition, customer service, purchasing/cost control, and human resource management. Graduates should qualify for entry-level opportunities such as line cook, station chef and assistant pastry chef. American Culinary Federation certification assistance is available to graduates. With experience, graduates may advance to positions such as sous-chef, executive chef or food service manager.
Program Outcomes:
Upon successful completion of the Culinary Arts degree, the graduate should be able to:
- Apply principles of proper food safety and sanitation procedures as well as personal hygiene by obtaining ServSafe Certification from National Restaurant Association.
- Apply business principles related to human resource management, supervision, professionalism, and leadership standards.
- Implement necessary controls to maintain costs and ensure profitability within a food service operation through analysis of food cost.
- Demonstrate industry standards in culinary and baking techniques and knife skills.
- Demonstrate the use of food service equipment and technology.
- Acquire the credential of Certified Culinarian (CC) from the American Culinary Federation.
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